Ingredients
1 5 pound leg of lamb
2 tbsp fresh lemon juice
1 tbsp peeled, grated fresh ginger
4 garlic clove, crushed in a press
2 tsp salt
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp freshly ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground cardamon
1/2 tsp pure chile powder
1/2 tsp ground cloves
Yogurt mixture
1 cup plain (Greek) yogurt (low fat yogurt is not a good option)
2 tbsp blanched slivered almonds
2 tbsp chopped pistachios
1 tbsp ground turmeric
1 tbsp honey
Preparation
Remove excess fat from lamb, using point of a sharp knife, make deep slits all over the leg. Place the lamp in a large nonreactive dish
Spice mixture
In a small bowl combine all the ingredients. Rub over the lamb, pressing it into the slits
To make Yogurt mixture.
In a food processor or blender, thoroughly blend the yogurt, nuts and turmeric. Spread over the lamb. drizzle the honey over the lamb, cover and marinate for 1 day in the refrigerator turning occasionally.
Preheat the oven to 450 degrees
Transfer the lamb to a roasting pan, cover (aluminum foil is fine), and cook for 30 minutes. Reduce the oven temperature to 350 degrees and cook for 1 3/4 hours more, or until meltingly tender. Uncover and serve warm or at room temperature.
